PROGRAM PEMBANGUNAN USAHAWAN RESTORAN (PROPER)

Background

Food service industry with a restaurant concept is a rapid business in Malaysia. Food quality and taste to customers’ preferences are as important as the restaurant management itself. Other aspects of safety are also very essential such as food cleanliness, customer service, surroundings, cutleries, products, marketing and also human resources.

Objectives

Target Groups

Target Group (T1-PROTECT & T2-SCALE-UP)
1. Bumiputera;
2. 18 to 60 years old;
3. A minimum of three (3) years of operation period and is registered under the Companies Commission of Malaysia (CCM) (Suruhanjaya Syarikat Malaysia (SSM));
4. A permanent premise with operating approval licence from respective local authority (Pihak Berkuasa Tempatan (PBT));
5. Fully involved in the business operation; and
6. Committed and obliged to all trainings provided.

Outcome

Gallery

ENTREPRENEURSHIP

EDUCATION

MARA INFO

PROGRAM PEMBANGUNAN USAHAWAN RESTORAN (PROPER)

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